February/March 2022
The Culinary Institute of America
Call For Change
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Mackenzie Maurer Contributing Writer When choosing what to do for school high school counselors tell you to follow what you’re passionate about, but there is always a massive push from them towards 4-year colleges that end in a bachelor’s degree. Often, they forget that students can be just as successful if not more than doing things they are passionate about that do not require them to earn a 4-year degree. Ryan Maurer, brother of an Alvernia University student was pushed to pursue a 4-year degree after earning various D1 sports scholarships, he took an offer at The University of Alabama but differed for a year to work and save money. That year he was able to save and keep working as a line cook at a local restaurant. As his passion for cooking grew, he decided to apply to school to be a chef at The Culinary Institute of America, another difficult school to get into. Once he was accepted, he declined Alabama and took the spot at the Culinary Institute in Hyde Park, New York. While attending the CIA, Ryan has learned many things about cooking such as classes on sauces and wine. He does take minimal gen-eds, but he spends most his days in “lab” which is just a kitchen space where they learn how to properly cut veggies, handmake pasta, cook meat to what they consider perfection and more. Now that he is in his final semester at the culinary institute, he can be placed in one of their restaurants to work and serve paying customers from the community. One of the guests that has come in to dine while he’s been at school has been Ryan Seacrest former American Idol host. Ryan Maurer is working in the school’s French restaurant, and he can run the specials menu with creative freedom over the food right now. One of his favorites that he has done is this steak that he described as “A filet with whipped savory sweet potatoes, purple a yellow cauliflower, radishes, and
Source: Ryan Maurer
THIS ISSUE
The CIA: Culinary Institute of America.
One of the dishes that culinary students have made at the CIA. a port balsamic reduction poured table side” The reduction isn’t included in the photo due to it being poured tableside. He has been able to make dishes that include nontraditional ingredients as well that may not be cooked with on a regular basis, such as bok choy. One of the recipes that he has talked about doing is “A dover sole with bok choy and curried cauliflower over a cauliflower purée” These specials that get run in the restaurants are almost if not always sold out by the end of the night, the people who come in tend to enjoy what he has been choosing to run and his professors say that they feel he is doing a good job, which is crucial. Another special that he has run while overseeing specials has been described as a “porcini crusted halibut with polenta, lentils, seared porcini, brussel sprouts, and aged balsamic on top” He has to decided what ingredients will pair well with other and then decided if they will be something that will sell well in the restaurant, this is part of his grade in the class, it can be described similarly to taking a nursing clinical, very hands on and learning by doing. Although they are completing two very different jobs culinary and nursing students are very hands on
and learning by doing the skills that will be needed in the real world.
Credit: Ryan Maurer
what’s in
Volume 59 Issue 1
Another dish made by a current CIA student.